Job description What we are looking for: Chef/Executive Chef - This person will work together with our already established mgmt.
team, prep team, FOH and beverage managers, BOH and kitchen managers as well as General Management Who we are: We are a 200-seat bar/restaurant complete with private event spaces, a large 4 season patio and main bar/restaurant area located on the east side close to the Cleveland Clinic, UH, and Case Western Reserve University.
We cover a large variety of clientele with frequent catering orders as well as private groups/reservations from the hospitals, universities, The Cleveland Orchestra as well as our main focus of our local day in day out customer base.
Most recently we are working on a new project to open another location with a different concept.
A big part of what we do also revolves around cocktail specials as well as working with the kitchen to pair some of the food menu items along with the cocktails - Candidates are encouraged to view our IG/FB @thefairmount216 to get a preview of what we do We are looking for someone with experience in: Kitchen managementGeneral cooking knowledgeMenu building and costingFood specialsSeasonal menu creationPrivate event menu creationSchedulingFood & labor costingInventory managementPersonnel managementFood safety protocolsEtc. Duties: Working as a team with our General Manager, A.M. prep staff, and other FOH/BOH Mgmt.
based on what events and reservations are set for day of servicePosting daily notes and directives for the dayPosting and checking off station setup sheetsChecking orders and deliveriesWorking with and checking prep checklistsPlacing ordersCreating and working on specialsMenu developmentPrivate event and catering launchesMonitoring food safety and QC protocolsKeeping staff on taskParticipating in weekly management meetingsOn boarding new staffEvaluating current staff members to ensure all goals are metCreating and updating build guides, check lists, etc.Making sure all equipment is functioning correctlyMeeting with back office management bi-monthly to review cost of goods and costs of labor We currently update our main menu 3 to 4 times per year seasonally and update our specials twice per month, with the main menu offering our more day in day out food and drink items and our Bi-monthly specials acting as our creative outlet as well as testing new items for consideration on our main menu During times of menu and specials creation, you will be working with our management team and staff members to develop the menu, train the prep team and line staff as well as providing all supporting documents such as updated order guides, build sheets with pictures, garnish maps and internal costing documents etc. Pay Rate: This is competitive salary-based position with an added bonus structure as well as possible partnership offerings on future projects, paid time off and negotiable benefits Schedule: Full time schedule with average hours around 45 per week Job Type: Full-time Pay: $68,000.00 - $78,000.00 per year Benefits: Paid time offOther benefits negotiable Supplemental Pay: Bonus opportunitiesQuarterly bonus Experience: Kitchen management: 4 years (Required)Menu planning: 4 years (Required) License/Certification: Driver's License (Required)Food Safety Certification (Required) Ability to Commute: Cleveland, OH 44106 (Required) Work Location: In person